Rye and olive breadsticks

Easy rye breadsticks with chewy olives and a burst of rosemary. Perfect as part of a charcuterie board.

Christmas becomes less about the presents and more sentimental as I get older. To me time and thought mean so much more than any candle or bath product you can receive at secret santa.

And I always hope that others share my sentiment as I love giving handmade gifts. This Christmas will be no different and I have been planning different recipes to bottle/gift wrap to give out as hampers. Step one was to make these rye breadsticks.

Using rye flour and brown sugar in this recipe gives the bread a sweet edge which is nicely contrasted by the salty, tangy olives. A perfect addiction to a charcuterie board!

Rye and olive breadsticks (yields 20-35)

200 wholemeal rye flour
100g strong white flour
100ml warm water
1 sachet yeast
30g muscovado sugar
1 tsp salt
20ml olive oil
100g finely chopped green pitted olives
2 tbsp rosemary leaves

1. In a large bowl mix the flours, yeast, sugar and salt.
2. Separately mix the water and oil. Slowly incorporate wet ingredients to dry, mixing with a fork until well combined.
3. Transfer the dough onto a slightly floured surface. As you knead the dough, start to add the olives and rosemary. You may need a dusting or two of extra flour as the olives will bring wetness to the mixture.
4. Knead for 5 minutes and place dough in oiled bowl and cover. Leave it to prove in a warm place for around 45 minutes or until it doubles in size.

5. Divide the mixture into equal portions (more portions if you want them very thin). Roll the portions into balls, then place each ball on a floured surface and roll into a long shape, to thickness of your index finger. I always find that a rustic breadstick makes for best visual results, so I don’t get too strict on lengths and shape.

6. Place the breadsticks on baking trays, lined with parchment paper, and bake for 20-25 minutes.